Lemon-Rosemary Turkey Brine

🧂 Ingredients

• 1 gallon cold water
• 3/4 cup Morton kosher salt

  (*see notes below)
• 3/4 cup white wine
• 3 lemons, halved
• 2 oranges, quartered
• 4 sprigs rosemary
• 3 bay leaves
• 2 sprigs fresh thyme
• 6 garlic cloves, smashed

Instructions

• 1 Heat water, sugar and salt in a large stockpot over high heat. Stir mixture
  until the sugar and salt have dissolved. Remove from heat and let the water cool
  completely (about 2 hours).
  
  Once cooled, add remaining ingredients to the brine and stir through.
• 2 Place the large baking bag into a second stockpot or large container, and place
  the turkey inside. Pour the brine over the turkey. Seal or tie bag and place
  into the refrigerator for 24 hours.
• 3 Remove turkey from brine and blot dry with paper towels.
  
  Season turkey with a salt-free rub, and cook as directed.
• 4 If you have a very large turkey, place into a cooler. Add the brine and 4 cups
  of ice, cover tightly and store in a cool place. You can also fill resealable
  bags with ice and pack it on top and around the cooler.

Nutrition Info